The standard recipe? No sorry. Jar size is crucial, even in jams and jellies when working with low acid foods rather than the usual high acid foods. AFAIK 1/2 pints is the standard for Hab-Gold and the rule of smaller jars is fine but bigger jars are not would seem to apply. There is an alternative recipe from U of CA extension that allows for pints but it has more vinegar, less peppers, and more fruits to protect the acidity level. It calls for 20 mins. BWB processing for the pints if I recall correctly. If you opted to use pints it would be a at you own risk sort of thing. Your choice. Dave

Do the same with the onions! They freeze really well and last for at least 2 years. I buy a 50# bag of onions when they are cheap and in season, chop them up and put in the freezer for everything that calls for onions. You just cry a lot while chopping them is the only drawback since you get a room full of vapors. For making the Hab Gold jelly with the peppers - measure each kind and put in the small "snack" sized plastic bags, then toss them all into a big zipper plastic bag to freeze rather than all lumped together. Really easy to pull out a bag of Habs, a bag of sweet peppers, and a bag of onions. I have even thought of chopping the apricots and tossing them in the freezer too. Nancy

Ok, so I made the confetti jelly this weekend... I used Carol's larger batch recipe. I brought four dried habaneros (8 halves or various sizes from very small to large) just to a boil in half the vinegar and then steeped it for an hour or so. I used the other half of the vinegar to soak the apricots, which I microwaved for a few seconds to warm them up. When it was time to make the jelly, I used tongs to remove the peppers and squeeze them slightly. I used one jalapeno in place of the 1/4 cup of fresh habanero. It worked fine and is plenty hot enough for me. When I made a second batch, I used a long red pepper (since I was out of jalapenos). This time it was part of the 1 1/4 cups total of peppers and onions. (I was using up the very last of the peppers I had bought.) The sugar was not dissolving well and it seemed quite thick, so I ended up adding another 1/4 cup of vinegar to the mixture. It seemed thin when the jars were still hot. I ended up having to twirl it several times, but it set up fine as it cooled. It doesn't move when you turn the jar. I made the inferno wine jelly. I probably should have steeped the dried peppers ahead of time. It will need a different name as it is more like mild pepper wine jelly. This one foamed quite a bit. It didn't have as many peppers as a percentage so it was frustrating trying to skim the foam without taking the peppers too. In recipes that have more peppers, I don't worry if I skim out a few. I probably won't bother to make this one again. I'm taking a break from pepper jellies for a few weeks. I have over 40 jars for the craft fair now.

Noodling around on the internet I happened upon a peppers download from the Univ of Calif. It had an apricot pepper jelly recipe that is very similar to the big batch but using powdered pectin. It has more apricots, more vinegar and less sugar. No onions but I could sub some for some of the bell peppers. I would finely dice the veggies rather than put them in the blender. APRICOT PEPPER JELLY Makes 6 half-pint (250-ml) jars. 1 1âÂÂ4 cups dried apricot halves, finely slivered 300 ml 1 cup red or green bell pepper strips 250 ml (about 1 medium-size pepper) 1âÂÂ3 cup chopped jalapeno or other hot 75 ml pepper, stems and seeds removed 2 cups cider vinegar (5%) 500 ml 4 cups sugar 1 L 1 package powdered fruit pectin 1 package 1âÂÂ2 tsp butter or margarine 2 ml 5 drops red or green food coloring 5 drops (depending on the type of pepper used) 1. Cover dried apricots with boiling water. Leave for approximately 10 minutes. Drain. 2. Combine bell pepper strips, chopped hot peppers, drained apricots, and 1âÂÂ2 cup (125 ml) vinegar in a food processor or blender. Process until partially ground with small chunks remaining. Pour into a saucepan. 3. Mix 1âÂÂ4 cup (63 ml) sugar with pectin. Stir into fruit mixture. Add butter and food coloring. 4. Bring to a boil quickly, stirring constantly. Immediately stir in remaining sugar. 5. Bring to a full boil, stirring, and boil hard for 1 minute. Remove from heat. 6. Skim foam off the top. Then ladle jelly into hot half-pint jars, leaving 1âÂÂ4 inch (0.5 cm) of headspace. 7. Wipe jar rims with a clean, damp cloth. Secure lids and ring bands, and process in a boiling water bath as prescribed in Table 8. Table 8. Recommended Processing Time for Apricot Pepper Jelly in a Water Bath Canner Processing Time at Altitudes of 0-1,000 ft 1,001-6,000 ft above 6,000 ft Jar Size half-pint or pint 15 min 20 min 25 min